Salted Peanut Butter Chocolate Chunk Cookies
Bake at 350°F | 11–12 minutesYield: 24 cookiesScooper: 2.5 ounce scooper When I was kid, I loved these cookies. They seemed the healthiest to me back then. I own a GF baking company that sells these online @ butterbarnbutter.com and Lassen’s Markets. Please use organic in these cookies. It truly makes a big difference in how you feel after eating them.
Ingredients
DRY
- 3 cups gluten-free flour
- 1¾ tsp baking soda
- ¾ tsp ashwagandha powder
- ¾ tsp flake salt
- ¼ tsp ginger powder
- ½ tsp black pepper
Mix with a whisk. Make the wet.
WET
- 3 sticks unsalted grass-fed butter
- 1 ¾ cups organic cane sugar
- 1 ¾ cups organic brown sugar
- 1 ¾ cups organic peanut butter
- 2 Tbsp vanilla extract
- 3 whole organic pasture large eggs
- 1 Tbsp organic coconut cream
In a stand mixer, cream the butterand sugars together for 2 minutes on medium speed. Add peanut butter, eggs,vanilla and coconut cream. Until just mixed.
ADD INS
- 1½ cups organic dark chocolate chunks
- 1½ cups organic or non-gmo roastedsalted peanuts
Add the peanuts and chocolate chunksand mix until distributed.
TOP WITH
Sprinkle lightly with flake salt before baking
Instructions
- On a sheet pan lined with parchment, scoop the dough placing them 2 inches apart from each other. Sprinkle sea salt on top, don’t use too much unless you’re a salt addict! Bake 10-12 minutes. Cool before removing.
Notes
*NOTE- these freeze well so feel freeto make a double batch.